An allergy-friendly pizza dough recipe you never knew you kneaded. Crust us - you will love this recipe!
Gluten Free + Allergy Friendly Pizza Dough
About 3 cups Hungry Harry’s All-Purpose Flour Blend (amount will vary slightly depending on the humidity of environment)
1 teaspoon salt
1/2 teaspoon baking powder
2 1/2 teaspoons olive oil
2 tablespoons sugar
1 1/4 cup warm water (slightly warmer than body temperature, about 100-110ºF, no hotter or it will kill the yeast)
1 tablespoon active dry yeast
Preheat the oven to 350ºF.
Combine 3/4 cup of warm water and the yeast. Stir to mix it and let sit for 2 minutes.
Sprinkle in 1 tablespoon sugar. Allow to rest for 3 minutes until you see small bubbles.
(If you don't see bubbles, your water was either too hot and killed the yeast, or too cold and wasn’t warm enough to activate yeast. You’ll need to start over.)
In another bowl, mix together the Hungry Harry’s All-Purpose Flour, salt, baking powder, and the rest of the sugar.
Make a well in the center and add the yeast mixture, the remainder of the water, then olive oil. Stir together until completely combined.
Grease a baking sheet or use a pizza stone. Lightly flour the baking sheet or stone, then place the dough in the center.
Carefully press the dough out evenly across the baking sheet/stone. You can leave a thicker edge if you like, but the base should be thin - less than 1/4".
Par bake for roughly 25 minutes, or until the dough looks dry.
Remove from the oven and add your favorite toppings.
Place the pizza back in the oven until the crust is golden brown and your toppings are hot - about 20 minutes. Slice and serve!